White Zucchini Parmigiana

Method

1. Slice the zucchini thinly (2–3 mm) using a mandoline.
2. Grill the zucchini slices on a hot grill pan or griddle.
3. Prepare the béchamel: melt butter in a saucepan, add chopped spring onion, then add the flour all at once and stir with a whisk. Gradually pour in warm milk, stirring constantly to avoid lumps. Season with salt, pepper, and nutmeg. Finally, add chopped fresh rosemary.
4. Spread a thin layer of béchamel on the bottom of a lightly oiled square baking dish.
5. Arrange a layer of grilled zucchini slices in one direction over the béchamel.
6. Top with another thin layer of béchamel, sprinkle with grated Grana Padano, and add slices of provola cheese.
7. Repeat the layers (zucchini, béchamel, grana, provola) alternating the direction of the zucchini, for a total of 6–7 layers.
8. Finish with a final layer of zucchini, béchamel, and a sprinkle of Grana Padano.
9. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden and bubbly.